JPS55111762A - Noodle foodstuff - Google Patents
Noodle foodstuffInfo
- Publication number
- JPS55111762A JPS55111762A JP1759579A JP1759579A JPS55111762A JP S55111762 A JPS55111762 A JP S55111762A JP 1759579 A JP1759579 A JP 1759579A JP 1759579 A JP1759579 A JP 1759579A JP S55111762 A JPS55111762 A JP S55111762A
- Authority
- JP
- Japan
- Prior art keywords
- barley
- water content
- noodle
- vital gluten
- yield
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title abstract 3
- 241000209219 Hordeum Species 0.000 abstract 4
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 4
- 108010068370 Glutens Proteins 0.000 abstract 3
- 235000021312 gluten Nutrition 0.000 abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
- 235000013312 flour Nutrition 0.000 abstract 2
- 238000005498 polishing Methods 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000005496 tempering Methods 0.000 abstract 1
Landscapes
- Noodles (AREA)
Abstract
PURPOSE: To provide noodle foodstuffs suitable for eating out whose main raw material is barley but which has a nature similar to the product from wheat, by adding a samll amount of vital gluten into barley flour and forming it.
CONSTITUTION: Barley of polishing yield of 85% or less is milled and formed after the addition of vital gluten enough to give noodle-forming property. For example, barley whose polishing yield and water content are 70% and 14%, respectively, is subjected to tempering for 24hr to raise the water content to 17% and then milled. After treatment by brake roll, smooth roll and shifter, the flour which is 74 mesh is obtained at a yield of 80.4%. Then 2.5% of vital gluten and 2% of salt are added, mixed for 3min in the condition of the water content of 4.5%, extended by a rolling mill, and formed into noodles by a slitting cutter.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1759579A JPS55111762A (en) | 1979-02-17 | 1979-02-17 | Noodle foodstuff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1759579A JPS55111762A (en) | 1979-02-17 | 1979-02-17 | Noodle foodstuff |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55111762A true JPS55111762A (en) | 1980-08-28 |
| JPS5654133B2 JPS5654133B2 (en) | 1981-12-23 |
Family
ID=11948240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1759579A Granted JPS55111762A (en) | 1979-02-17 | 1979-02-17 | Noodle foodstuff |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55111762A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017006838A (en) * | 2015-06-19 | 2017-01-12 | 大陽製粉株式会社 | Flour milling method for barley and barley flour |
-
1979
- 1979-02-17 JP JP1759579A patent/JPS55111762A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5654133B2 (en) | 1981-12-23 |
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